These roasted vegetables tossed with arugula pesto are an easy side for a dinner party. Try serving them with a roasted leg of lamb. If you can find beautiful, freshly harvested small carrots, they'll look and taste the best in this dish.

Roasted Spring Vegetables with Arugula Pesto

Serves 8

Serving size: scant 1 cup

Active Time: 15 minutes

Total Time: 40 minutes

For the roasted vegetables:

4 cups baby or new potatoes, 1 to 2 inches in diameter, halved or quartered depending on size

5 teaspoons extra-virgin olive oil, divided

4 cups peeled baby carrots

1 bunch asparagus, trimmed and cut into thirds

1/2 teaspoon salt

1/2 cup baby arugula for garnish

For the arugula pesto:

1 clove garlic, peeled

5 cups baby arugula

1/2 cup finely shredded Asiago cheese

1/4 cup toasted pine nuts (see note)

1/4 cup extra-virgin olive oil

1/4 teaspoon salt

To prepare vegetables: Position rack in upper and lower thirds of oven; preheat to 425 F.

Toss potatoes with 2 teaspoons oil in a large bowl and spread on a large baking sheet. Roast in the lower third of the oven for 5 minutes.

Meanwhile, toss carrots with 2 teaspoons oil in the bowl and spread on another large baking sheet. After the potatoes have roasted for 5 minutes, place the carrots in the upper third of the oven and roast potatoes and carrots for 15 minutes.

Toss asparagus with the remaining 1 teaspoon oil. Add to the pan with the potatoes, toss to combine and return to the oven. Continue roasting until all the vegetables are tender and starting to brown, 8 to 10 minutes more.

To prepare pesto: Drop garlic through the feed tube of food processor with the motor running; process until minced. Stop the machine and add arugula, cheese pine nuts, 1/4 cup oil and 1/4 teaspoon salt. Pulse and then process, scraping down the sides as necessary, until the mixture is a smooth paste.

Toss the roasted vegetables with 1/3 cup pesto and 1/2 teaspoon salt in the large bowl (reserve the remaining pesto for another use: refrigerate for up to one week or freeze). Transfer to a serving dish and garnish with arugula, if desired.

Recipe notes: To toast pine nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

To make ahead, prepare pesto (Step 5); cover and refrigerate for up to one week or freeze in an ice cube tray. Transfer frozen cubes to a sealable plastic bag. Defrost as needed.

Recipe nutrition: per serving: 157 calories; 7 g fat (1 g sat, 4 g mono); 2 mg cholesterol; 21 g carbohydrate; 0 g added sugars; 5 g total sugars; 4 g protein; 4 g fiber; 243 mg sodium; 654 mg potassium.

Nutrition bonus: Vitamin A (167 percent daily value), Vitamin C (20 percent dv), Potassium (19 percent dv).

1 1/2 Carbohydrate Serving(s)

Exchanges: 1 1/2 starch, 1 1/2 vegetable, 1 1/2 fat

(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)